
Ingredients:
How to make Tri-tip reverse seared with Sichuan sauce
2. Smoke at 225° to an internal temp of 125°
4. Rest for 15 minutes
5. Miix 1 cup of Sichuan sauce, some chopped green onion with half a stick of melted butter.
6. Slice up the Tri tip using The Caveman Cleaver Knife and serve with naan bread and sauce
That's how easy this recipe is!
@thecavemanstyle Tri-Tip Reverse Seared with Sichuan Sauce by Ely of @
♬ original sound - outdoor cooking